Lamb shoulder empanada - Estrella Galicia UK

Ingredients

• 600g of strong white bread flour
• 150g of warm milk (37◦C or blood temperature, if you have a thermometer)
• 150g of warm water
• 10g of instant yeast
• 1 tablespoon of honey
• 1 tablespoon of granulated sugar
• 100g of unsalted butter
• 100g of Ibérico pork fat – substitute for lard or olive oil
• 25g of table salt
• 2 eggs, beaten
• OR shop bought ready rolled puff pastry
• 1 whole shoulder of lamb, bone in
• 8 x anchovies (a small jar of salted anchovies is ideal)
• Handful of rosemary leaves
• Handful of thyme leaves
• Mint stalks from your dressing
• 4 cloves of garlic, crushed and fine diced
• Zest of 1 lemon
• 750ml of oloroso sherry
• 75ml extra virgin olive oil
• Sea salt and black pepper
• 3 lengths of celery, roughly chopped
• 4 medium carrots, washed and rough diced
• 1 medium onion, peeled and roughly chopped
• 2 medium leeks, cleaned and roughly chopped
• 1 bulb of garlic, cut in half horizontally
• 4 bay leaves
• 1 tablespoon of tomato purée
• 500ml of good chicken stock
• 500g tin of roast piquillo peppers, drained – available from good delis, supermarkets, and online
• 2 cloves of garlic, peeled and sliced
• 40ml of arbequina olive oil
• 1 tablespoon of sherry vinegar
• 8 salted anchovies
• 1 clove of garlic, peeled and fine diced
• 12 medium sized mint leaves, picked
• 1 handful of flat leaf parsley, picked
• 100ml of arbequina olive oil
• 30ml of sherry vinegar